Chocolate Zucchini Snack Cake
A wholesome, delicious way to incorporate garden-fresh veggies into a sweet treat. This Chocolate Zucchini Snack Cake is moist, rich, and easy to make, packed with chocolate flavor and featuring shredded zucchini for added moisture.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder (unsweetened)
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking pan with a bit of oil or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
- Fold the shredded zucchini into your wet mixture.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- If using, fold in walnuts or chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
You can experiment with spices like cinnamon or nutmeg. For gluten-free options, substitute all-purpose flour with gluten-free flour blend. The cake freezes well for up to three months.